Peach extract and process of making same.



EUGENE G. RESSENCOURT, OF ST. LOUIS, MISSOURI, ASSIGNOR TO ELIOT H.CHAMBERLAIN, TRUSTEE, OF ST. LOUIS, MISSOURI.

PEACH EXTRACT AND PROCESS OF MAKING SAME.

No Drawing.

To all whom it may concern:

lie it known that I, l luonxn (l. linssnxcontra, a citizen of the UnitedStates, residing at the city of St. Louis, Missouri, have invented acertain new and useful leach Extract and Process of Making Same, ofwhich the following is such a full, clear, and exact description as willenable any one skilled in tl i art to which it appertains to make anduse the same.

My invention relates to a )rocess of making peach extract and its objectis to pro duce an extract that will be highly concentrated and will havea tlavor and aroma corresponding to the fresh fruit.

In a general way, the process similar to the process of making fruitextracts described in my application Serial No. 580,131 tiled Oct. 20,101.0.

hily process consists in first thoroughly crushing a mixture of thefresh fruit and an approximately equal quantity of high gradecrystallized sugar and then adding cologne spirit which I have found tobe the .most suitable solvent of the aromatic substances which I desireto separate from the fruit. I prefer to use sugar in the form of largecrystals for the reason that the principal purpose of the sugar is toassist in cri'ishing and separating the parts of the fruit and thecrystals as they are being broken up satisfactorily perform thisfunction. The fact that the sugar ultimately dissolves and that itspresence really adds to the connnercial value of the extract makes it apartic ularly valuable means for the pm'pose mentioned. I wish it to beunderstood, however, that the use of sugar in any form, while desirableis not absolutely essential to the production of a satisfactory extractnor is it essential that the n'oportion of sugar set forth be used, thatamount merely having been found to be preferable. The mixture is allowedto stand a few days and is then sub jected to a distilling action bymeans of which the aromatic substances are separated from the fruit andcarried over with the cologne spirit to the condenser. I have found thatin beginning the extraction themixture should be heated Very graduallyand that a suitable temperature to be maintained during the process ofextraction is about 200 Fahr. Care must be taken that none of the fruitis burned since this would impair the quality of the extract, and toprevent this I Specification of Letters Patent.

Application filed October 26, 1910. Serial No. 589,132.

Patented Aug. 22, 191.1.

usually place the crushed fruit in a perforated strainer suspendtulwithin the retort or container. This prevents the fruit from coming intocontact with the bottom or sides of the vessel. The distilling actionshould be continued until the volume of the mixture is reduced to aboutone-half of its or g nal volume. The residue which contains the sugar,the coloring matter of the fruit, and some undistilled spirit, is thenstrained ret'erably through a double linen cloth and after cooling is:ulded to the distillate. The result; is a highly concentrated peachextract that corresponds to the fruit in color, llavor and aroma. l havefound, however, that it adds greatly to the quality of extract as to thedelicacy and permanence of its aroma and its exact correspomlonce withthe fruit, to add equal quantities of peach spirit and nuiscatal winewhich is preferably done at the time that the crushed fruit is mixedwith the cologne spirit.

I will now give a particular example of the details of my n'ocess: First1 mix about six gallons of peaches, from which the skin and stones havebeen removed, with an equal quantity by weight, or about sixty pounds ofrock candy which should preferably be broken into coarse pieces. Thefruit and the rock candy are then grmmd .in a mortar umler strongpressure until all of the rock candy is dissolved. To this mixture 1'.then add one half the quantity by volume, or about six gallons ofcologne spirit and onefourth the quantity by volume, or about threegallons of pure peach spirit and a like amount of muscatel wine. Thismixture should then be placed in a glass container having a glassstopper and allowed to remain for several days. It is then subjected toa distilling action and distillation carried on at a temperature ofabout 200 l ahr. until the volume of the mixture has been reduced aboutone-half. The residue is then strained and mixed with the distillate.

In order to give the extract a more pen feet characteristic color of thefruit I cut the skins of the peaches into small pieces and mash them upwith an equal quantity of rock candy and then add twice the quantity byvolume of cologne spirit. 'lhis mixture is kept for about two weeks,being oc' casionally shaken, and is then strained and the liquid isadded to the extract.

Having fully described my invention, what Cir I claim as new and desireto secure by Letters Patent of the United States, is:

1. The process of making peach extract which comprises mixing the fruitwith c0- logne spirit, muscatel wine and peach spirit, and subjectingthe mixture to distilling action substantially as described.

2. The process of making peach extract which comprises crushing amixture of sugar and the whole fruit, adding cologne spirit, muscatelwine and peach spirit, and subj ecting the mixture to distilling actionsubstantially as described.

The process of making peach extract which comprises crushing a mixtureof sugar and the whole fruit, adding cologne spirit, muscatel wine andpeach spirit, and subject' ing the mixture to distilling action at atemperature of about 200 F ahr. until the volume is reduced about onehalf, straining the residue and adding it to the distillate,substantially as described.

at. The process of making peach extract which comprises crushing amixture of sugar and the whole fruit, adding cologne spirit, muscatelwine and peach spirit, and subjecting the mixture to distilling actionat a temperature of about 200 Fahr. until the volume is reduced aboutone half, straining the residue and adding it to the distillate togetherwith the liquid resulting from crushing the peach skins and treatingthem with cologne spirit in the manner specified.

5. The process of making peach extract which comprises mixing the fruitwith a solvent of aromatic substances, muscatel wine and peach spirit,and subjecting the mixture to distilling action.

6. The herein described product comprising the distillate of a mixtureof peaches with cologne spirit, peach spirit and muscatel wine.

7. Peach extract comprising the distillate of a mixture of peaches withcologne spirit, peach spirit and muscatel wine and the liquid portion ofthe undistilled residue.

8. Peach extract comprising coloring matter derived from peach skins, adistillate of a mixture of peaches with cologne spirit, peach spirit andmuscatel wine and the liquid portion of the undistilled residue.

In testimony whereof,.I have hereunto set my hand and aflixed my seal inthe presence of the two subscribing witnesses.

EUGENE e. RESSENOOURT. lVitnesses E. E. HUFFMAN, ELIZABETH BAILEY.

Copies of this patent may be obtained for five cents each, by addressingthe Commissioner of Patents, Washington, D. G.

